Marbling, once the internal means of "basting" flavor, and tenderness got cancelled as the low cholesterol bunch got in power and ruled what you can eat. Result: goat meat. Tough, dry, tasteless, almost impossible to eat.

That, and old chickens too old to pan fry. They went from drumsticks to wings and nobody noticed. When was the last time you saw chicken designated "broiler" or "fryer?"

Last time I saw that was at my neighbors who, of course, have food stamps (and 2 homes, three cars, etc). They took mine away, so now I have to plop down my own five bills just for 80/20 hamburger.

It is amazing (but not hard to figure out why) beef has nearly doubled in price in just 8 years. Same old methods, if not, even more streamlined today, then you see here - but priced as if it was invented day before yesterday. Even more sickening is the offal now garnering 6 and 7 dollars a pound! Ox tails, soup bones, shanks, flanken (these parts formerly termed "offal") used to be dirt cheap. But, thanks to the Food Channel it's now sold like filet mignon so they get mo' money when the viewers grab the stuff to cook up the latest (usually Mexican or hillbilly) dish. Yeah. I can just see maw, toothless, with barefoot kids dressed in flour sacks buying shanks at $5.99 a pound. That sure don't add up.

This is, of course a salute to beef.
The film starts out with a dreadful animation of a cow ringing a bell indicating dinner. (GET it? BEEF rings the BELL?)
After that comes a wonderful plateau of cows roaming the open range, chewing grass, being herded, chewing grass, being branded. "The cows, soon, go in one direction" the narrator says, and yes thats right.. "To Market". Soon, you're just DREADING where this film is heading. The film slowly builds on that (The narrator seems to know this as well lol) and takes us through the cows being loaded on (Union Pacific!) railcars, being auctioned off, being kept in holding pens, and then.... We cut AFTER the dirty part, the slab of beef is on a hook! (Cheaters!) Anyways, if you're somewhat dissapointed in the skipping of the most OBVIOUS step, the actual cutting up of the carcass into different selections of beef will certainly appease you, as the butcher digs in with his knife, fat falling off the carcass, and us losing our lunches. The narrator hilariously says during all of this, 'the thought of this beef, with dripping gravy on fluffy mashed potatoes!' The whole thing ends off with not one but TWO barbecues, with big juicy steaks and plump hamburgers! Mmmmm! A very INTERESTING film to say the least.